Tag Archive | "Lamb’s"

The folks behind Lamb’s Stone Ground Yellow Cornmeal don’t go in for fancy packaging. It’s sold in a plain white bag with a no-nonsense label that announces in small print what it is: “Always all natural, no preservatives added and gluten free. Same great product since 1968.”

Yet this local cornmeal, made in Converse, is perfect in your cornbread, in hush puppies, in a batter for seafood, in anything that calls for cornmeal. The texture is rustic yet fine, and the flavor is purely of corn.

“Dried kernels of field corn (different from the sweet corn we eat fresh) are ground into meal for baking. When metal grinders are used, as they are for commercial brands, most of the hull and germ is removed, and the meal emerges fine-grained but without much characteristic flavor. Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it’s coarser in texture and lends a more interesting flavor to baked goods. Still, the two types can be used interchangeably. Likewise, choosing yellow or white cornmeal (they’re ground from different varieties of corn) affects only the color of the finished product.”

You can find Lamb’s at H-E-B for about $2 for a 2-pound bag. Lamb’s is owned by Home Grown Design, which offers numerous recipes on its website, hgdfoods, including the following for a gluten-free cornbread:

Preheat oven to 400 degrees. Use a metal pan and spray with cooking spray.

Mix cornmeal, flour, salt, eggs, oil, baking powder, sugar, milk and buttermilk with a mixer in a large bowl for about 5 minutes to make sure every thing is blended. Then dump into the pan. Put in the oven for 30-35 minutes. Check it at 20 minutes to make sure it is not getting too brown on top. If it is, lower heat to 375 degrees. When it is done, it will be cake-like and spring back to the touch in the center of the bread.